Collection

GROW YOUR OWN!
This is your chance to grow your own wasabi at home. The wasabi plant you receive is several months old. Nice for in the garden or on the window band. Completely edible and frost resistant. Harvest your own wasabi rhizome within 2 years. Read more

Grow your own Yuzu. This special Japanese Citrus is very popular for its aromatic scent and taste. These trees usually give the first fruit within 2 years. Hardy to -5ºC. 100-120 cm in heigth. Read more

The stem or the rhizome is the most valuable part of the wasabi plant. These Dutch grown wasabi rhizomes toke 18-24 months to grow full-size. They are harvested to order to ensure their freshness. Sizes vary between 30 and 100 grams. We recommend 50 grams Read more

Crosne is a exclusive edible tuber. They never really broke through, but are used more and more in trendy restaurants and toko's. Very easy to grow and hardy. Read more

Shiso is a Japanese herb from the mint family, it is known by several other names including perilla, beefsteak plant, Chinese basil and purple mint. There are three variations of colour: green, red/purple and bi-colour (green and purple). Read more

Myoga is a plant from the ginger family. However, in this case the rhizome is not edible but the flower buds are. These exclusive bulbs are in high demand and must be harvested just before the bulbs start to flower. The taste is a mix of ginger and shallo Read more

The Japanese eat most of the wasabi plant including the wasabi flowers. Wasabi flowers are tiny, cross-shaped white flowers that are in bloom from winter through early summer. They are decorative and tasteful. Each stem has a bunch of open flowers and bud Read more

Yuzu, a Japanese citrus fruit popular in restaurants around the world, is now an intensely refreshing sake drink. Slightly sweeter than the Yoigokochi Yuzu and yet a nice balance between sweetness and sourness. Read more

Standard Japanese grater. This grater produces a fine paste. It can be used with wasabi or ginger. Ideal for occasional use. For optimal use you should use a bamboo brush to collect the paste from the grater. Read more

Classically constructed gyuto (chef's knife) with a hammered blade. The outer layer is finished raw, thanks to the coarse polishing method. The beautiful red / black handle is classic, but gives a great control. An excellent knife for a good price. Read more

Wasabi leaf stalks are the long slim stems attached to the rhizome and the leaves. They have a nice wasabi flavour with a mild wasabi heat. Thinly sliced as spring unions and dressed with one of our Japanese ponzus they make a rich, citrus dressed salad. Read more

Macarons with unique flavors: 2x Wasabi, 2x Ginger, 2x Yuzu and 2x Sake Read more